Navajo Cornbread

Navajo Cornbread is one of my favorite rustic, hearty breads to bake when I want something simple, filling, and full of rich, earthy flavor. It’s a twist on traditional cornbread, often made with whole ingredients like cornmeal, flour, and sometimes additions like green chilies, cheese, or beans. It’s tender, slightly sweet, and always a satisfying side dish or snack on its own.

Why You’ll Love This Recipe

I love how Navajo Cornbread comes out perfectly golden and moist every time. It has more substance than regular cornbread and often feels like a complete dish, especially when I add savory ingredients like beans or cheese. It’s great served with chili, stew, or even just a pat of butter and honey. Plus, it’s easy to mix up in one bowl and bakes beautifully in a skillet or pan.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Yellow cornmeal

• All-purpose flour

• Baking powder

• Salt

• Sugar (optional, for a slightly sweet flavor)

• Milk

• Eggs

• Vegetable oil or melted butter

• Canned green chilies (optional)

• Shredded cheddar cheese (optional)

• Cooked pinto beans or black beans (optional)

Directions

1. I preheat the oven to 375°F (190°C) and grease a baking dish or cast-iron skillet.

2. In a large bowl, I mix together the cornmeal, flour, baking powder, salt, and sugar if using.

3. In another bowl, I whisk the eggs, milk, and oil or melted butter.

4. I combine the wet and dry ingredients, stirring just until mixed.

5. I fold in green chilies, cheese, or beans if I’m using them.

6. I pour the batter into the prepared pan and smooth the top.

7. I bake for 25–30 minutes, or until the top is golden and a toothpick comes out clean.

8. I let it cool for a few minutes before slicing and serving.

Servings and timing

This recipe makes about 9–12 squares.
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes

Variations

Sometimes I add diced jalapeños for heat or use blue cornmeal for a more traditional feel. I’ve also stirred in sautéed onions, roasted corn kernels, or even cooked crumbled sausage for a more filling version. For a dairy-free option, I use plant-based milk and skip the cheese.

Storage/reheating

I store leftover cornbread in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5. To reheat, I warm slices in the oven at 300°F (150°C) for 10 minutes or microwave them for 20–30 seconds. I sometimes toast them lightly for a crisp edge.

FAQs

What makes Navajo cornbread different?

It often has more texture and heartiness than standard cornbread, and it can include additions like beans, chilies, or cheese. It’s meant to be filling and flavorful.

Can I use self-rising cornmeal?

Yes, if I use self-rising cornmeal, I reduce or skip the added baking powder and salt accordingly.

Do I have to add sugar?

No, I usually leave the sugar out when serving it with savory dishes, but a small amount gives it a subtle sweetness if that’s what I’m in the mood for.

Can I make it gluten-free?

Yes, I use a gluten-free all-purpose flour blend and make sure my cornmeal is labeled gluten-free.

What do I serve it with?

I like it with chili, stews, beans, or even with a fried egg for breakfast. It also pairs well with honey butter or hot sauce depending on the flavor profile.

Conclusion

Navajo Cornbread is a warm, comforting side that’s as versatile as it is delicious. Whether I keep it simple or load it with savory mix-ins, it always turns out hearty, flavorful, and satisfying. It’s a classic that brings a homemade, rustic feel to any meal and one I’ll keep baking again and again.